Len Bryant

About Len Bryant

Eastside Seafood/Calabash, NC *81-83*(Hot Bar Attendant, Prep & Chef),*Captain Johns Seafood/Calabash, NC *83-85*(Chef & Prep, Platter Setter & Hot Bar Chef)* Pearl Seafood/Ocean Isle,*86-87*(Chef, Grill, Prep), HILLS/Shallotte, NC *87-88*(Early Morning Deli Manager),*Radisson Resort/Myrtle Beach, SC*87-88 (Evening Housekeeping Supervisor)*Hanover Hospital Dietary/ Wilmington, NC 89-91 (Chef, Prep, & Server-Cashier)*1992 Started Ellen\'s Decor *Pender Hospital /Burgaw, NC 93-95 (Auditing Old Accounts)*City & County of Wilmington/Wilmington, NC 95-99 (Administrative Assistant) Community Development & Small Business Center*Wilmington, NC 99-03 (contracted for them Oct 03-Feb 05)*ARAMARK: Pender County Schools & General Electric/Wilmington, NC:Kitchen Manager & Lead Chef) & *Good Shepherd Ministries /Assistant Kitchen Manager Part-time *Weekends & Volunteer Coordinator 03-09-Teds Montana Grill /Arlington, VA 09-11(Chef, Prep, Grill) other: making fresh bread or simply the proper way to grill a piece of fish. Purchasing Quality Products. Orchestrating Fabulous & Unique Events. Working Tight Budgets (giving an abundance for a small price), Housing Counselor, Food Reviewer, Food WriterWork Environment • Must be able to work in hot kitchen, in fast paced environments and in demanding situations. • Must be willing to begin work some days in the early morning hours and other times remain at work late into the night depending on the size and time of a particular banquet. • Must be able to handle heavy lifting, long hours of standing and other taxing physical activities.

Experience

1. Chef Banquets

   Sheraton Raleigh Hotel

   Aug 2013 — Present

   Do employee meals utilizing leftover items or second helpings: to include 2 entrees, vegetable and a starch & Executive Suite Appetizer’s to include an array of special items by using your creative flair uniquely daily; in addition to all your other duties. Time frame is from 3 to 5 pm to have both done. Planning accordingly makes a difference, Takes orders from the executive chef. Helps maintain a safe and sanitary kitchen cleaning up spills and other potential hazards immediately. Assists with training of newly hired kitchen staff. Makes sure adequate prep is done 2 days out scheduled to properly handle each banquet. Develops menus based on client specifications and contracts. Places orders for recipe ingredients including meats, fresh fruits and produce, herbs, spices and other supplies. Supervises junior cooks and other members of the kitchen staff. Ensures that all standards of safety are strictly observed.Monitors the quality of the banquet meal during the event. Evaluates client satisfaction. Looks for ways to save the facility money while still providing top quality products and services for clients. Possesses the ability to handle any menu ranging from breakfast buffets to corporate lunch meetings with sandwiches to formal dinners with multi-course meals that are individually plated. Travels to offsite areas in the event a banquet is catered at another location. Required Knowledge, Skills and Abilities • Must have the ability to multi-task while remaining focused on the goal. • Must have excellent verbal communication and leadership skills. • Be able to express creativity through food selections, preparation and presentation. • Must be detail oriented. • Must have the ability to remain calm in high stress situations. • Be able to solve problems quickly under pressure. • Must have adequate upper body strength for heavy lifting and strong back and leg muscles for hours of standing, bending and walking around.

Education

• Art Institute

  Bachelors Culinary Arts/Culinary Management, Culinary Arts

  2009 — 2011

• Western Culinary Institute

  Business focus (Hospitality & Tourism), Hospitality & Tourism

  1985 — 1987

• Le Cordon Bleu College of Culinary Arts-Las Vegas

  I attended for a very short time, Culinary Arts Certificate Program

  2008 — 2008